Yellow Squash Dressing
1 lb. yellow summer squash
1, 8.5-oz. pkg. Jiffy Corn Muffin Mix
4 cups of chopped fresh yellow crookneck squash
(about 3 or 4 medium size)
½ cup water
1 stick (½ cup) butter
1½ cups Trinty Blend Birdseye Recipe Ready, (chopped green bell pepper, celery and onions) in the frozen vegetable dept.
1 (10,75-oz.) can Campbell’s Cream of Chicken soup
1 cup whole milk
1 tsp. salt
½ tsp. black pepper
Prepare corn muffin mix as directed on package. Cool, crumble and set aside in large bowl. Rinse and dry the squash; coarsely chop and measure out 4 cups. Bring the water to a boil and cook the squash just until crisp tender. About 3 to 5 minutes, drain. You’ll now have 3 cups. Do not mash!.
In a large skillet melt the stick of butter over high heat and add the vegetables and just saute until tender. Add the sautéed vegetables along with the squash to the crumbled corn bread, stirring lightly until well combined.
In a small bowl whisk the undiluted soup, milk, salt and black pepper together. Spoon mixture into a lightly greased 11x7-inch or 9-inch square baking dish. Bake at 350 degrees,uncovered for 45 minutes. Makes 8 servings.
Note: You can use fresh vegetables, ½ cup each chopped bell pepper, celery and onions.